Wednesday, April 4, 2012

Wheat & Oat Soda Bread

If you haven’t yet tried making bread from scratch, give this recipe a try. It doesn’t use yeast, so there is no rise time and really not much kneading either. It’s a great “first bread” recipe to try.

The crust is nice and, well, crusty and the inside is moist and perfect for a soup, or smothered in jam – especially strawberry rhubarb!

You could likely use white whole wheat flour for the whole thing; although, I haven't tried it. I might recommend, if you do so, adding a little vital wheat gluten. Bread flour has a higher gluten content and that really helps in this bread. If you do buy a bag of bread flour, you can store it in the freezer for a year or more, just using it as you need.

I haven't made this bread using the substitute, but I have made many other recipes with a buttermilk substitute as you have described (or with 1 T lemon juice). I'd say - go for it! But, let the milk & vinegar sit together for 5-10 minutes so that it really gets thick!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.